Zucchini Chips with Dill Tzatziki

Have you ever failed at something?

Twice?

Well, I have. Actually, I’ve probably failed at things far more times than I have succeeded. But hey, that’s life, right? Learn your lesson, pick yourself back up and try, try, again. I mean, I feel like I’m failing right now writing the post about failing. I realize though that its fear. Fear that you all wont identify with what I’m sayin’, know what I’m sayin’?

In fact, I thought this whole blog might be one big failure. But I decided to do it for me. I needed it. I needed that creative outlet. For me. And guess what? Once I got over my fear, this has been such a rewarding experience and has grown into so much more. The first day I launched this baby I got 615 views.

I cried.

Yup, I sure did. At my desk. At work, haha. I couldn’t believe that my friends and family would be that supportive. It was such a blessing. So, here’s to you. Banish that fear and just go for it. You’ll probably stumble along the way but you just never know what might happen.

 

Ok back to food. And the failure that was Zucchini Chips. Somewhere along the way something went wrong and I will document that here. For you.

You’ll need:
For the Zucchini Chips:
2 whole zucchini
Olive oil
Garlic Salt

For the Dill Tzatziki:
1 cup greek yogurt
Lemon juice
2 cloves minced garlic
Kosher salt
Pepper
Fresh dill weed

Wash and thinly slice the zucchini… Warning this is documentation of the 1st round which was a total failure.

Place the zucchini slices on a baking sheet lined with foil.

Drizzle with olive oil. The 1st time around I think I used too much olive oil.

Shake on some garlic salt…

The first time, I popped these in the oven at 425 degrees and 20 minutes later I had…

Scorched zucchini. Burned ’em. Burned ’em bad. They were crispy though! haha

So, I tried, tried again. This time I sliced the zucchini a little thicker.

I didn’t use olive oil the 2nd time around but still used the garlic salt. I also baked them at 200 degrees for 30 minutes. They turned out better but not crispy enough… what gives? Anyone have any tricks up their sleeve? Anyone? Bueller?

For the Dill Tzatziki, wash a mince up a few sprigs of fresh dill and 2 cloves of garlic.

In a bowl combine the greek yogurt with the dill and garlic.

Add in the juice of a fresh lemon.

Add in a pinch or two of kosher salt to your liking. And some fresh ground pepper. Mix that all together.

Plate the zucchini chips with the dill tzatziki and dig in! In hindsight, this would have also been really good with garlic naan or pita chips.

The dill tzatziki was still a great light, summery dip. And if I ever figure out how to successfully make Zucchini Chips… you all will be the first to know!

Happy Friday!